Ok, Everything seems better until i take kefir. Then it takes ages to digest my food and i’m hugely constipated. Please help, don’t know what to do. For previous weeks i used the hot water in the morning suggestion. but it doesn’t work any more. What could effectively cure a severe constipation?

nz4ever wrote: Ok, Everything seems better until i take kefir. Then it takes ages to digest my food and i’m hugely constipated. Please help, don’t know what to do. For previous weeks i used the hot water in the morning suggestion. but it doesn’t work any more. What could effectively cure a severe constipation?

How much kefir are you drinking?

I am learning it best to take breaks from kefir either 7 day breaks or 1-2 days a week.

HOW MUCH KEFIR CAN I DRINK, CAN I DRINK IT EVERY DAY AND IS THERE A LIMIT?

This is a difficult question to answer, but I shall share my personal thoughts and experiences of others, including some research.

Certain individuals find they can comfortably drink between 1 to 4 cups of milk or water kefir each day, either on a continuous basis, or for a certain period of time taking a short break say on a week end or a regular basis. Others have found that taking 4 to 8 cups daily for a few weeks to a few months, has helped with impaired liver function including lung infection and gastric problems. The most obvious for me are the individuals whom I’ve corresponded with over the years, who have reported decrease in blood pressure after suffering from high blood pressure for many years. Some of these individuals have taken between 1 to 3 cups of milk kefir on a daily basis over a 3 moth period. Others who’ve suffered from certain conditions such as recovering from cancer or during or after chemo therapy, have found welcomed benefit by consuming 2 to 4 cups milk or water kefir daily.

Although I can not see why one can not drink appreciable amounts of kefir each day, I personally believe in practicing moderation [even moderation from moderation]. I feel that drinking kefir 5 to 6 days out of 7 is preferable for me personally. I would recommend that individuals who wish to drink kefir more regularly than this [e.g., every day], may benefit from 1 day abstinence from consuming kefir, doing so every 2 weeks or so.

I feel abstaining from all culture-foods during certain periods, to be a wise practice. Possibly the intestinal microflora benefits either directly or indirectly from a short period of abstinence. During abstinence, the body may be able to perform certain functions, that can not be performed or not performed as well if consuming cultured food-products daily, year in and year out. But more importantly, if we focus on the evolution of the microflora of the Gastro Intestinal tract, I feel, may benefit from regular abstinence from culture foods in general. However, if one can include preparing and consuming fresh kefir, and also include ripened kefir [strained milk kefir left at room temperature for 2 to 3 days to mature], then the evolution of the microflora among the variable kefirs may be an effective means of accomplishing a possibility to consume kefir on a more regular basis; abstaining at longer intervals. Once again, this is what I find is best for me personally. It may not be the same for others, though, and the best way is to find what works best for the individual, is by experimenting where possible, while making close observation.

The Holy Bible including the Holy Koran recommends to abstain from eat fermented food such as leavened bread during certain times of year, and for a certain period of time. Breads of those days were fermented by natural means, such as what we refer to today as sourdough. Whether or not this is divine intervention or the outcome of the ancients with good observation, either way, I take this issue serious enough to follow this recommendation. From personal experience with extensive fasting in my time, the body through the process of fasting, can perform specific functions that benefit the organism as a whole. A somewhat similar process, or a branch off of bodily functions are responsive only where abstaining from fermented foods is involved, I feel. Culture food product although organisms mostly product beneficial compounds, there are possibly certain compounds produced by friendly organisms, that may impair the human organism, where overindulgence, or too regular indulgence is involved.

In Tibet, I believe, where kefir grains are referred to as Tibetan mushrooms, a suggestion exists that explains to take 2 cups of milk kefir daily for 20 days, and then abstain for 10 days. This cycle is repeated on a continuous basis [Note that kefir grains and Tibetan mushrooms are the same mother-culture as explained in FAQ 34].

END NOTES For certain individuals such as those sufferers of Candidiasis [yeast infection] who consumed kefir for the first time, even when taking less than half a cup in some cases, have experienced symptoms of nausea, abdominal discomfort and or wind shortly after taking milk-kefir. Other individuals with a underlying condition, possibly due to a bad diet where the Gastro Intestinal tract is inflamed or the gastric intestinal microflora is impaired have experienced similar symptoms. Milk kefir is renowned to increase peristalsis, and where a sluggish Gastro intestinal tract with inflammation may be involved, the individual may experience nausea or abdominal discomfort including wind shortly after consuming kefir for the first time. This may be an indication of a pre existing condition, and not kefir being the culprit. In fact, due to a pre-existing condition, the beneficial organisms of kefir, and the compounds those organisms synthesize, are assisting the human organism as a whole by assisting the body to correct the imbalance or bodily dysfunction. While doing so however, the individual may or may not experience uncomfortable symptoms. This is where in the former, it would be best to take a small amount of kefir at first, and then observe for any symptoms over the proceeding 4 to 24 hours. If symptoms decrease or are non existent, one may increase the amount of kefir by 1 tablespoon to 1/2 cup or so more per day, until 1 cup of kefir on its own at one sitting can be enjoyed without experiencing uncomfortable symptoms.

In similar cases, it may be best to begin taking only 1 tablespoon of kefir mixed with 1/2 cup of fresh water or fruit juice, and increase the amount of kefir by 1 tablespoon more taken each day, until 1 cup of kefir on its own can be enjoyed without experiencing symptoms due to detox. In most cases, perseverance is the key factor to overcome an underlying or hidden issue either where immune and or gastric dysfunction is involved. Milk kefir may give a more pronounced benefit but with more pronounced symptoms in this case, while water kefir may or may not have such a pronounced effect. The only way to know for certain, is to try either variety of kefir, and observe closely how the body responds. Uncomfortable symptoms of nausea, abdominal discomfort and wind, usually disappear within a given period, the time of which is a case-by-case matter. http://users.chariot.net.au/~dna/kefir-faq.html#toxicity

Thank you so much. It was very good to read this inside article. Though I didn’t get all parts I suppose becoming more familiar with the use of kefir, i will do so.

But for the moment I need a little bit more guidance: I was taking 250gr of a commercial kefir (andecher Natur Bio Kefir mild) for 3-4 days in row. Became insanely costipated and burned in the stomach the last day. Stop for 3 days, everything returns to normal.

So what your saying is basically that I have a serious problem in my digestive system and I’m hurting cause kefir is healing me. Also I have tones of mucus coming out. That’s good, right? It means Candida is being killed, isn’t? So I should start from one tablespoon each day except p.ex. Sunday and if i have no symptoms increase it.

My questions: Is it really that bad that I’m taking the commercial kefir? I don’t know how to make one on my own and don’t have much time anyway How much time after taking it should I eat? If I hurry up and force myself to higher doses, even when there are strong symptoms, will it do me more bad than good?

I would examine your kefir to see how many strains it contains. I found that there are different grades of it available commercially. One had 3 strains, one had 7 strains, and then I found a goat’s milk kefir with 11 strains (more expensive)!

nz4ever wrote: Thank you so much. It was very good to read this inside article. Though I didn’t get all parts I suppose becoming more familiar with the use of kefir, i will do so.

But for the moment I need a little bit more guidance: I was taking 250gr of a commercial kefir (andecher Natur Bio Kefir mild) for 3-4 days in row. Became insanely costipated and burned in the stomach the last day. Stop for 3 days, everything returns to normal.

So what your saying is basically that I have a serious problem in my digestive system and I’m hurting cause kefir is healing me. Also I have tones of mucus coming out. That’s good, right? It means Candida is being killed, isn’t? So I should start from one tablespoon each day except p.ex. Sunday and if i have no symptoms increase it.

My questions: Is it really that bad that I’m taking the commercial kefir? I don’t know how to make one on my own and don’t have much time anyway How much time after taking it should I eat? If I hurry up and force myself to higher doses, even when there are strong symptoms, will it do me more bad than good?

I would suggest you try homemade kefir because it contains A LOT more of strains of good bacteria and if you make it yourself you know that it has been fermented right. You can search the forum for other posts discussing making kefir and see how easy it is. It takes about 5 minutes to strain a cup of kefir, wash the utensils and grains and finally pour a fresh milk in grains. It will not take that much of your time but will offer much more benefit than store bought stuff.

Let me know if you don’t find info on making kefir and I will send it to you.

Marbro wrote: END NOTES For certain individuals such as those sufferers of Candidiasis [yeast infection] who consumed kefir for the first time, even when taking less than half a cup in some cases, have experienced symptoms of nausea, abdominal discomfort and or wind shortly after taking milk-kefir. Other individuals with a underlying condition, possibly due to a bad diet where the Gastro Intestinal tract is inflamed or the gastric intestinal microflora is impaired have experienced similar symptoms. Milk kefir is renowned to increase peristalsis, and where a sluggish Gastro intestinal tract with inflammation may be involved, the individual may experience nausea or abdominal discomfort including wind shortly after consuming kefir for the first time. This may be an indication of a pre existing condition, and not kefir being the culprit. In fact, due to a pre-existing condition, the beneficial organisms of kefir, and the compounds those organisms synthesize, are assisting the human organism as a whole by assisting the body to correct the imbalance or bodily dysfunction. While doing so however, the individual may or may not experience uncomfortable symptoms. This is where in the former, it would be best to take a small amount of kefir at first, and then observe for any symptoms over the proceeding 4 to 24 hours. If symptoms decrease or are non existent, one may increase the amount of kefir by 1 tablespoon to 1/2 cup or so more per day, until 1 cup of kefir on its own at one sitting can be enjoyed without experiencing uncomfortable symptoms.

Hello Marbro,

I guess you answered a question that has been lingering in my head for a while. Since I started the treatment, my kids grew to like kefir so now we have a cup each at dinner time daily. One of my girls (who had one round of antibiotics recently) is now constipated. I never knew that I was supposed to introduce it to them slowly. I just poured in a cup and let them have it.

Well if it’s not too much trouble, kefir instructions would be most welcomed! And yes lowering the dose works better and still produces mucus which is a sign of dead candida cells i think.

By the way i tried making sauerkraut. I put the cabbage into a bowl with a tight covering plate on top and a jar filled with water to press it down, as shown in the video. But after 5 days and nothing, it looked stilled the same but had an awful smell. I wonder what am i doing wrong?

Also I would like to ask if fried foods are ok. I’m 2 months in the cure. I made chicken and salmon (separetely of course) fried in a non-stick pan with no additional fat whatsoever, they were cooked in their own grease. should i stop it?

After fermentation with the culture, you may store it in the refrigerator. At a temperature of 4oC your Kefir will be of good quality for about 14 days. Maybe you can try different ripening processes with a few batches. Instead of storing your Kefir in the refrigerator until you use it, you can ripen it at 10 – 18o C for another one to four days. Ripened Kefir has a stronger aroma, takes on a mousse-like appearance, the yeasts become more active and the alcohol content rises to 2 – 3 %.

nz4ever wrote: Well if it’s not too much trouble, kefir instructions would be most welcomed! And yes lowering the dose works better and still produces mucus which is a sign of dead candida cells i think.

By the way i tried making sauerkraut. I put the cabbage into a bowl with a tight covering plate on top and a jar filled with water to press it down, as shown in the video. But after 5 days and nothing, it looked stilled the same but had an awful smell. I wonder what am i doing wrong?

Also I would like to ask if fried foods are ok. I’m 2 months in the cure. I made chicken and salmon (separetely of course) fried in a non-stick pan with no additional fat whatsoever, they were cooked in their own grease. should i stop it?

Here are few posts I found, you may research further and there are tons of videos on youtube about making kefir:

Also I would like to ask if fried foods are ok. I’m 2 months in the cure. I made chicken and salmon (separetely of course) fried in a non-stick pan with no additional fat whatsoever, they were cooked in their own grease. should i stop it?

Anyone with an answer for that?

And thanks for the kefir instructions. My problem would now be where to find grains…

Also I would like to ask if fried foods are ok. I’m 2 months in the cure. I made chicken and salmon (separetely of course) fried in a non-stick pan with no additional fat whatsoever, they were cooked in their own grease. should i stop it?

Anyone with an answer for that?

And thanks for the kefir instructions. My problem would now be where to find grains…

IMO I don’t see a reason why you would not be able to fry food as long as it is an item from the allowed list. Not the healthiest way to prepare food and destroys the good you get from virgin oils (if you are using them) but if it makes your life easier while on the diet, go for it. My advice is not to do it too much for other health issues.

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These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. Information is presented for educational purposes only and is not intended to replace the advice of your healthcare professional. Consult your doctor or health professional before starting a treatment or making any changes to your diet. Also note that this page may contain affiliate links.